Herbed Chicken & Tomato Relish
with Cheesy Roast Potato Chunks & Apple Salad
- Milk
Get ready to cheese through this one and we don’t just mean the smiles. Delicate Cheddar takes golden roast potato chunks to the next level, while chickenchar to perfection in the oven. Toss the salad and dinner’s done, with happy diners and one very happy chef.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
330 g
Chicken Tenderloins
1 packet
Chopped Potato
1
Apple
1 packet
Tomato Relish
1 packet
Mixed Salad Leaves
1
Celery
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Place chopped potato on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast, until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and roast, until golden and crisp. TIP: If your oven tray is crowded, divide between two trays.
• When potato has 15 minutes remaining, place chicken tenderloins on lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, thinly slice apple into wedges. • In a large bowl, combine a drizzle of vinegar and olive oil. Just before serving, add apple and mixed salad leaves and toss to combine. Season. TIP: Toss the salad just before serving to keep the leaves crisp.
• Divide chicken, cheesy potato chunks and apple salad between plates. • Top with tomato relish. Enjoy!
